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Dilly Parmesan Bread
Recipe By : Taste of Home, June/July, 1997
Serving Size : 1 Preparation Time :0:00
Categories : Breads Taste Of Home
Amount Measure Ingredient -- Preparation Method
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2 packages active dry yeast
2 cups warm water(110 to 115 degrees)
4 cups all-purpose flour (4-4 1/2 cups)
1/2 cup Parmesan cheese -- grated
2 tablespoons sugar
2 tablespoons dill weed
2 tablespoons butter or margarine -- softened
2 teaspoons salt
Topping:
2 tablespoons Parmesan cheese -- grated
1 teaspoon butter or margarine -- melted
In a mixing bowl, dissolve yeast in water. Add 3 cups of flour, Parmesan
cheese, sugar , dill , butter, and salt; beat until smooth, about 2 minutes.
Gradually beat in remaining flour (do not knead). Place in a greased bowl;
turn once to grease top. Cover and let rise in a warm place until doubled,
about 45 minutes. Stir batter down and beat 25 strokes with a spoon. Place
in a greased 9-in. springform pan (do not allow to rise). Sprinkle with
Parmesan cheese. Bake at 375 degrees for 55-60 minutes or until golden
brown. Brush with butter. Remove from pan and cool on a wire rack. Yield:
1 loaf.
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NOTES : Submitted by Marian Bell, Cedar Grove, New Jersey
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